| SOUPS | ||
| Variety | Time Boiling on Fire | Time in Cooker |
| Celery Soup | 5 Minutes | 2 Hours or More |
| Vegetable Soup | 15 Minutes | 4 Hours or More |
| Chicken Soup | 15 Minutes | 4 Hours or More |
| 4 lbs. Veal Soup | 15 Minutes, 4 or 5 hrs. or over night | |
| 4 lbs. Beef Soup | 25 Minutes, 4 or 5 hrs. or over night | |
| MEATS | ||
| Boiled Ham | 30 Minutes | 6 Hours or More |
| Corned Beef | 30 Minutes | 6 Hours or More |
| Boiled Beef or Mutton | 25 Minutes | 4 Hours or More |
| Boiled Young Chicken | 15 Minutes | 3 Hours or More |
| Boiled Old Chicken | 30 Minutes | 5 Hours or More |
| Boiled Fish | 10 Minutes | 2 Hours or More |
| VEGETABLES | ||
| Peas (green) | 2 Minutes | 2 Hours or More |
| Cauliflower | 5 Minutes | 1 Hour or More |
| String Beans | 5 Minutes | 2 Hours or More |
| Potatoes | 6 Minutes | 1½ Hours or More |
| Turnips | 10 Minutes | 2 Hours or More |
| Beets | 15 Minutes | 3 Hours or More |
| Cabbage, (winter) | 10 Minutes | 3 Hours or More |
| FRUITS | ||
| Fresh Fruits | 5 Minutes | 1½ Hours or More |
| Dried fruit, (after soaking) | 10 Minutes | 2 Hours or More |
| CEREALS | ||
| Rice, 1 part to 3 of water | 5 Minutes | 1½ Hours or More |
| Wheatena | 5 Minutes | 2 Hours or Hore |
| Quaker Oats | 5 Minutes | 2 Hours or More |